Salisbury steak meatballs with mushroom gravy
User Reviews
5.0
249 reviews
Excellent
-
Servings
4 - 5 people
-
Calories
381 kcal
-
Course
Main Course
-
Cuisine
American
Salisbury steak meatballs with mushroom gravy
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Recipe video above. The meatball version of Salisbury steak! Be prepared to marvel at how incredibly juicy and tender these meatballs are. And that mushroom gravy - wow!
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Ingredients
MEATBALLS
- 3/4 cup panko breadcrumbs (Note 1)
- 1/2 onion , peeled (brown/yellow)
- 500g / 1 lb beef mince (ground beef)
- 1 garlic clove , minced
- 1 egg
- 1 tbsp ketchup (or Aussie tomato sauce)
- 1 beef bouillon cube , crumbled (Note 2)
- 1/2 tsp Worcestershire sauce
- 3 tsp Dijon mustard OR 2 tsp dry mustard powder
Cooking meatballs:
- 1 tbsp olive oil
Sautéed mushrooms:
- 2 tbsp / 30g unsalted butter
- 250 g / 8 oz mushrooms , sliced
- 1/4 tsp each cooking/kosher salt & pepper
- 2 garlic cloves , minced
Gravy:
- 2 cups beef stock , low sodium
- 1/4 tsp each cooking/kosher salt & pepper
Gravy thickener (slurry):
- 3 tbsp flour (all purpose / plain)
- 2 tbsp water
- 2 tsp Dijon mustard
- 2 tsp Worcestershire sauce
Serving:
- mashed potato (or rice or pasta)
- parsley , finely chopped (optional)
Instructions
Meatballs:
- Grated onion - Place the breadcrumbs in a large bowl. Using a standard box grater, grate the onion over the panko so it soaks in. Mix through.
- Meatball mixture - Add remaining Meatball ingredients and mix well with your hands until thoroughly combined.
- Roll balls - Roll 20 to 22 balls (1 1/2 tablespoons of mixture). I use an ice cream scoop with lever, handy!
Cooking:
- Slurry - Mix ingredients in a bowl until smooth. We will use this to thicken the gravy (no lumpy gravy, yay!)
- Brown meatballs - Heat the oil in a large skillet over high heat. Cook meatballs, using tablespoons to roll (to minimise deforming) until browned on the outside but still raw inside. Remove onto a plate and set aside.
- Sauté mushrooms - Melt butter in the same skillet still on high. Cook mushrooms until they start to soften (~ 2 minutes). Add salt, pepper and the garlic, then cook for a further 2 minutes until the garlic is golden and mushrooms are soft.
- Make gravy - Add beef stock, salt, pepper and slurry, then stir to combine.
- Simmer meatballs - Once the liquid starts to simmer, add meatballs and any juices pooled on the plate. Adjust heat to medium so it's simmering gently and cook for 5 minutes until gravy is thickened and meatballs are cooked through.
- Serve over mash sprinkled with parsley if desired.
Notes
- Panko breadcrumbs - larger pieces than normal breadcrumbs which makes meatballs more tender inside. Pretty common nowadays, found in the Asian section of supermarkets here in Australia. Can sub with 1/2 cup normal breadcrumbs.
- Bouillon cubes adds so much better flavour compared to just plain salt! Best subs: chicken or veg bouillon or stock powder. Salt sub: 1.5 tsp salt.
- LEFTOVERS can be stored for 3 to 4 days in the fridge, or frozen.
- Nutrition assumes 5 servings, excludes mashed potato.
Nutrition Information
Show Details
Calories
381cal
(19%)
Carbohydrates
15g
(5%)
Protein
25g
(50%)
Fat
24g
(37%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
1g
Monounsaturated Fat
10g
Trans Fat
1g
Cholesterol
114mg
(38%)
Sodium
870mg
(36%)
Potassium
749mg
(21%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
219IU
(4%)
Vitamin C
3mg
(3%)
Calcium
53mg
(5%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4- 5 people
Amount Per Serving
Calories 381 kcal
% Daily Value*
| Calories | 381cal | 19% |
| Carbohydrates | 15g | 5% |
| Protein | 25g | 50% |
| Fat | 24g | 37% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 114mg | 38% |
| Sodium | 870mg | 36% |
| Potassium | 749mg | 16% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 219IU | 4% |
| Vitamin C | 3mg | 3% |
| Calcium | 53mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
249 reviews
Excellent
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